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Antioxidant Activity of Resveratrol Compared with Common Food Additives

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Resveratrol is a phenolic compound of the stilbene family present in wines and various parts of the grape, including the skin. In this study, the antioxidant and prooxidant activities of resveratrol were compared with other antioxidants (butylated hydroxytoluene [BHT], butylated hydroxyacetone [BHA], phenol, propyl gallate [PG], sodium tripolyphosphate [TPP], αtocopherol, and vanillin) widely used in foods. The ability of these compounds to inhibit lipid peroxidation was as follows: BHA > resveratrol > PG > tripolyphosphate > vanillin > phenol > BHT > α-tocopherol, the first three inhibiting the peroxidation in a concentration-dependent manner. The order of OH scavenger activity of the tested compounds was BHA > TPP > BHT. Resveratrol and vanillin produced between 10 to 7% and 16 to 10% inhibition of the deoxyribose attack, respectively, but they do not scavenge OH. Neither the resveratrol analyzed nor PG or the rest of compounds reacted with H2O2 and must be considered inefficient in catalyzing any subsequent oxidation. The ability to scavenge HOCl was, in decreasing order, PG > resveratrol > α-tocopherol > phenol. The other compounds did not scavenge HOCl.


Document Type: Research Article

Affiliations: Department of Food Science, Veterinary Faculty, Campus of Espinardo, University of Murcia, Apartado de Correos 4021, E-30080-Murcia, Spain

Publication date: March 1, 2001

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